Brisket Juicy At Slice Then Dried Out!

Just finished my first auto-temp controlled Brisket smoke on my WSM 22. Very happy with the results initially--beautiful bark, moist and fatty point end and first flat slices. ...

My problem developed as the served, sliced brisket sat at table. Our first forkfuls were luscious....But we enjoyed a leisurely meal, and returned for second and third helpings of the brisket love, the slices cooled to room temperature and hardened and dried out.

Any tips on how to keep sliced brisket moist and hot at table? Without a catering steam table set up? Anyone have tips on plating and serving Brisket slices with an au jus?

Here are the highlights of the smoke, it was straight outta Aaron Franklin's Brisket Manifesto:

I'm glad you at least enjoyed some of it . I'm a brisket novice, no means an expert, but did you pull it from the oven and drop it immediately into the cooler to hold it? If you did, it's possible that it kept cooking. And if that happened, you should consider resting it on the counter for a span of time (possibly half an hour or so) and then hold it in a cooler until ready to serve. I suppose the length of your leisurely meal could also play a contributing factor. Happy New Year!

The cooking method I use is pretty much identical to yours, though I am never able to get brisket done in time to eat it the same day. I end up reheating it in a steamer before serving, and have not had any problem with the meat drying out. You could try placing the meat in a steamer next time and see if that helps.

I only slice what I serve. Then, if seconds are in order, slice some more. Once everyone is happy I vac seal, freeze, and reheat by placing in boiling water. It comes out like the minute it came off the cooker: tender and juicy. I also place the au jus in ice cube trays and freeze it into cubes and then place in a freezer bag. When ready, I simply throw a few cubes in a small pan and gently heat. Spoon the au jus over the sliced brisket. Cheers!

If your gonna hold it a long time for multiple servings then a makeshift steam table is in order. All the good deli's hold and serve brisket all day using that.
For counter top serving I would keep in unsliced in a cambro or warm oven and brush it with au jus as sliced.

The cut surface begins to oxidize and the meat begins to dry out immediately upon slicing. Either slice only what's needed and wrap the remainder tightly, or slice and wrap so the slices are held together tightly. This is why at most restaurants serving brisket, they slice only when the order is placed.